The last twelve months haven’t been easy on the world and yet that doesn’t mean we don’t have much to be thankful for. At the Estate Planning Law Group of Georgia we continue to have the privilege of serving an incredible, resilient, and generous community. We have the pleasure of working with a dedicated team of skilled professionals. And we have the honor of being able to call so many of these people friends.
Among the most fortuitous developments of this past year has been joining forces with the Debra Robinson Law Group. Debbie has been practicing law in the metropolitan Atlanta area since 1985 and in that time has helped countless families plan their estate, navigate their way to a successful retirement, and ultimately leave a lasting legacy for generations of loved ones to come. Debbie is a pillar of our community and it is with excitement and gratitude that we work with her to continue providing services that make a meaningful difference in people’s lives.
In continuing our and Debbie’s tradition of charitable giving, this year we are celebrating Thanksgiving by donating to North Fulton Community Charities (NFCC), a local organization that has helped families with holiday assistance for over 30 years. In 2020 NFCC provided 650 families with a frozen turkey, grocery store gift card, and bags of non-perishable food to prepare their own Thanksgiving meal at home. In support of this effort, our firm is once again donating to this important charity to support our community.
If you would like to join our effort and donate to NFCC or if you would like to learn more about their holiday programs, do not hesitate to visit their website.
From all of us at the Estate Planning Law Group of Georgia, we wish you and your family a joyous and safe Thanksgiving. As a final token of our gratitude and in hopes of making your holiday that much tastier, we are excited to share two of Debbie’s own delicious family Thanksgiving recipes: Grandma Zel’s Stuffing and Aunt Phyllis’ Deviled Eggs.
Grandma Zel’s Stuffing
- 1 loaf bread
- 2 eggs
- 2 onions
- ¼ lb butter or margarine
- A small amount of diced celery
- Parsley flakes
- 1 small jar of mushrooms
- Salt, pepper, and paprika as desired
Soak bread and squeeze out water. Beat eggs and add soaked bread. Mix well. Add onions, celery, parsley, mushrooms, and seasonings. Put in a pot and simmer on the stove for about 20 minutes. Then bake in a covered casserole at 325 degrees for a half-hour.
Aunt Phyllis’ Deviled Eggs
- 1 dozen eggs, hard-boiled and peeled (makes 24 deviled eggs)
- ¾ cup mayonnaise, divided into ½ cup and ¼ cup portions
- 1 tbsp yellow mustard
- 1 tbsp sweet relish
- 1-2 tbsps sweet pickle juice
- 1 tbsp dill pickle juice
- Optional: Dash of cayenne; Sliced olives (black/green); Rolled anchovies with capers; Flat parsley leaves
Cut the peeled, hard-boiled eggs lengthwise and remove the yolks to a medium bowl. Decoratively arrange the boiled egg whites on an egg plate or platter. For the filling: With a fork, break up the yolks until they are finely crumbled and resemble a coarse meal. Add ½ cup mayonnaise, mustard, and sweet relish. Mix thoroughly. The mixture should be thick. Add the sweet and dill pickle juices and mix well. The mixture should be less thick but still, stick to the spoon. If the mixture is too thick, add more mayonnaise, tbsp by tbsp until it is desired consistency. The mixture should be not too dry but not runny and should allow it to be piled upon the egg whites. Optional to add a dash of cayenne for a bit of zing. Mix well. Mound the filling by putting a heaping teaspoonful of egg filling into each egg and sprinkle with paprika. Optional to decorate the eggs with any combination of black/green olives, rolled anchovies with capers, and/or flat parsley leaves
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